Milk Bar Red Velvet Cake Recipe

Do you love the Milk bar red velvet cake recipe? It is one of the simplest recipes I have ever made, which results in a moist, velvety cake that is a hit at any party.

The best part is that it’s easier to make than your average box mix.

This Milk bar red velvet cake recipe is a chocolate cake with cream cheese icing and a red velvet swirl.

The cake layers are made with simple ingredients – very little like speciality ingredients.

The recipe uses a vanilla bean, but you could substitute your favorite extract, such as almond, for the vanilla.

The cake layers can be made ahead of time and kept covered in the refrigerator overnight.

How to Make Milk bar red velvet cake recipe?

Preparation Time: 30 minutes

Cooking Time: 1 hour 10 minutes

Baking Time: 25 -30 minutes

Serves: 16

Ingredients for the milk bar red velvet cake recipe:

• 1¼ cups (2 ½ sticks) of very soft butter, preferably unsalted, at room temperature
• 1½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs at room temperature. For best results, leave the eggs out for at least 8 hours before making the cake recipe.
• 3 ¾ cups flour, plus extra for the pan
• 1¼ teaspoon salt
• 2 tablespoons unsweetened Dutch-process cocoa powder, such as Cocoa Barry Extra Brute
• ½ cup buttermilk at room temperature.
• 1/2 cup plus 3 tablespoons grapeseed oil
• 1/2 tablespoon red food coloring
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• chocolate cheesecake or red velvet frosting
• chocolate cookie crumbs for topping

Instructions:

1. Preheat the oven to 350 F. Butter a 10-inch tube pan.

2. Combine the butter, sugar, and vanilla in the bowl of an electric mixer and beat at medium speed until light, for about 2 minutes. Add 4 eggs, one at a time, beating well after each addition. The batter should be smooth and light.

3. sift together the flour, cocoa powder, baking powder, and salt; set aside 3 tablespoons of batter (I have found that a small scoop works best for measuring flour).

4. Using an electric mixer, beat the remaining batter on low speed until smooth, about 2 minutes. Slowly add the flour mixture to the batter, beating just until combined.

5. Mix 1/3 cup of buttermilk and 1/2 cup oil in another bowl and set aside.

6. Add 1/3 of the chocolate batter to the batter and stir in food coloring. Add the remaining chocolate batter and stir in red food coloring.

7. Pour half the batter into the prepared pan and smooth with a rubber spatula or spoon. Place this layer into the oven and bake for 15-20 minutes or until a cake tester inserted comes out clean. Without opening the oven door, turn the oven off, wait 5 minutes, then open the oven door halfway and let it cool completely.

8. Don’t remove the cake from the oven until it has cooled completely. Set the cake on a wire rack to cool completely, about 2 hours.

9. While the cake is cooling, make the frosting; in a stand mixer, beat butter and cream cheese on medium speed until light and fluffy, about 4 minutes. Add sugar and vanilla extract; beat well until fully combined.

10. Add salt to the frosting as needed, so it doesn’t curdle when prepared; set aside for later use.

11. Combine all chocolate cake batter ingredients in a medium bowl.

12. Scrape half of the chocolate batter into a separate bowl, reserving the rest for later use.

13. Add half of the reserved chocolate batter to the first bowl and mix until smooth, scraping down sides as needed, about 2 minutes. Add remaining reserved chocolate batter to the second bowl and mix until smooth, again scraping down sides as needed, about 2 minutes.

14. To create the red velvet swirl, take 1/3 of the frosting (about 1 cup.) Transfer half of the frosting to a small bowl using a rubber spatula. Add red food coloring to the frosting and mix until smooth and well combined. Transfer this to another small bowl and set it aside. Reserve remaining frosting for later use.

15. Now, it is time to assemble cake layers; out one cake layer on a cake platter or serving plate. Spread a smear of the red velvet frosting over the top of this cake layer. Add another cake layer to the red velvet frosting and repeat; spread a smear of the frosting over the top of this cake layer. Repeat with the remaining two layers, remembering to press down gently as you go.

16. Frost the top and sides of the cake using the remaining frosting, swirling decoratively as desired to create a milk bar red velvet cake recipe.

17. Refrigerate for at least 1 hour before serving; if desired, sprinkle with chocolate cookie crumbs before serving.

Notes:

1. Because the eggs are at room temperature in this recipe, this is best served the same day it is made.

2. Milk bar red velvet cake recipe can be prepared up to 2 days in advance, covered, and kept refrigerated until ready to serve.

3. The Red Velvet Cake recipe is also very easy to modify according to your taste; here are some suggestions:

You can substitute the oil with melted butter, but I love how the frosting turns out using oil!

If you prefer more subtle color, use only 1/4 teaspoon of red food coloring.

4. Remember to preheat your oven for at least 15 minutes before placing the cake in the oven; this is also essential for cupcakes and will make all of your cakes come out consistently.

Nutrition Facts of milk bar red velvet cake recipe

• Calories: 1,047
• Fat: 83 g
• Saturated fat: 38 g
• Carbohydrates: 55 g
• Sugar: 38 g
• Protein: 3 g
• Cholesterol: 163 mg
• Fiber: 1 g

Best 5 Health Benefits of milk bar red velvet cake recipe

1. This delicious, dark red cupcake is loaded with antioxidants, thanks to the cocoa powder and buttermilk, as well as vitamin K and calcium.

2. Another reason to eat red velvet cake: it’s a good source of iron, which helps ensure that oxygen-rich blood flows through our bodies.

3. A 1-inch square of this cake contains 15 percent of your daily recommended intake of manganese, which keeps the enzymes that protect cells from free radicals working properly.

4. Dark chocolate contains phytochemical flavanols, which help reduce blood pressure and improve blood circulation. Eating dark chocolate has been shown to lower heart disease risk by 11 percent.

5. Red velvet cake is low in calories – 80 calories per serving – so you can eat several without worrying about going over your caloric intake.

Is the milk bar red velvet cake recipe good for everybody?

If pregnant or breastfeeding, consult your doctor before consuming the milk bar red velvet cake recipe. Remember that ingredients – including eggs and milk – are subject to change at any time, so check the label before preparing.

Conclusion

That’s all for my milk bar red velvet cake recipe. Hopefully, you’ve enjoyed this post, and please feel free to leave any comments or contact me via email if you have any questions about the recipe. (I am also open to feedback if you think I can do something better)

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